Texas-Rubbed And Brined Pork Chops
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Apple Cider1 cup
Dark Brown Sugar1 tsp
Black Peppercorn1 tsp
Whole Cloves4 cups
Ice Cubes4 tbsps
Olive Oil2 tbsps
Ground Black Pepper (coarsely)1 tsp
Cayenne PepperDirections:
1
Cut pork loin into thick (double-cut) chops and serve
2
Grilling Method: Indirect/Medium Heat Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot
3
Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve
4
Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster)
5
Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine
6
Cover pan or tightly close the bag and refrigerate for 2 to 3 hours
7
If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined
8
Before roasting, remove the pork and pat dry with paper towels
9
Meanwhile, make the rub by combining all of the spices and mixing well
10
You will not need all of the rub for this recipe
11
Store any leftover rub in a clean, airtight container
12
Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates
13
Just before grilling, reset your gas grill for medium indirect heat
14
If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill
15
Lightly brush pork with olive oil and sprinkle lightly with rub
16
Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F
17
Remove pork from roasting pan
18
Let meat rest for 10 minutes
19
Grilling Method: Indirect/Medium Heat Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot
20
Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve
21
Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster)
22
Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine
23
Cover pan or tightly close the bag and refrigerate for 2 to 3 hours
24
If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined
25
Before roasting, remove the pork and pat dry with paper towels
26
Meanwhile, make the rub by combining all of the spices and mixing well
27
You will not need all of the rub for this recipe
28
Store any leftover rub in a clean, airtight container
29
Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates
30
Just before grilling, reset your gas grill for medium indirect heat
31
If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill
32
Lightly brush pork with olive oil and sprinkle lightly with rub
33
Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F
34
Remove pork from roasting pan
35
Let meat rest for 10 minutes
36
Cut pork loin into thick (double-cut) chops and serve